Miniature Nut-filled Pastries

Yield: 8 dozen

2 1/2 cups unsifted flour
1 cup margarine
2 egg yolks, slightly beaten
1/2 cup sour cream
2 cups ground pecans or walnuts
2/3 cup dark corn syrup
Confectioner�s sugar

Place flour in large bowl. With pastry blender or two knives cut in margarine until coarse crumbs form. Stir in egg yolks and sour cream until well mixed.

Turn onto floured surface, knead until smooth. Chill dough 20 minutes.

Stir together nuts and corn syrup, set aside. Divide dough in half. Roll out half of dough to 1/8-inch thickness. Cut dough into 2-inch squares. Put 1/2 teaspoon nut filling diagonally across square.

Bring up unfilled corners of pastry to meet in center over filling. Pinch corners together firmly to secure. Place on greased cookie sheet.

Bake at 400 degrees for 12 minutes or until edges are lightly browned. Cool. Sprinkle with confectioner�s sugar.